Best of the brunch: Salmon and egg brunch piesBy Weekend Magazine Reporter Published: 22:30 BST, 24 May 2019 | Updated: 22:30 BST,
Best of the brunch: Salmon and egg brunch pies
From moreish pancakes to a juicy, cheesy burger, the new cookbook from TV’s Sunday Brunch features stunning recipes that are perfect for weekend feasts.
These tasty salmon egg and brunch pies are the perfect weekend feast. They can be made and chilled the day before, ready to be baked the next day
These tasty brunch pies are made using hot-water pastry, which is really robust.
Due to its lard content, hot-water pastry can withstand both high temperatures and long cooking times, so it’s perfect for pies. This is the SAS of pastry as it can contain any situation.
You will need 4 small loose-bottomed pork pie tins.
For the pastry
- 450g (1lb) plain flour, plus extra for dusting
- Salt and black pepper
- 50ml (2fl oz) whole milk
- 50ml (2fl oz) water
- 150g (5½oz) lard, chopped
- 1 egg yolk, beaten
For the filling
- 5 hard-boiled eggs, chopped
- 1tbsp capers
- 200g (7oz) smoked salmon, chopped
- 200g (7oz) cooked new potatoes, chopped
- 1tbsp chopped dill
- 1tbsp sour cream
- Grated zest of 1 lemon
- 75g (2¾oz) mayonnaise
- 2tsp wholegrain mustard
- Mixed salad leaves
To make the hot-water pastry, sift the flour into a mixing bowl and season well with salt and pepper.
Put the milk, water and lard in a pan and place over a low heat until the lard has melted.
Bring just to the boil and pour onto the flour mix, stir well, then turn onto a floured surface and knead for 3-4 minutes.
Divide the pastry into 4 portions.
From each portion, save enough pastry for a lid, then roll the remaining dough out into a rough circle.
Press the rolled-out pastry rounds into the 4 pork pie tins, leaving some pastry overhanging the edges.
Work the pastry up the sides of the tin to make it even, using your hands, then roll a small bottle – as you would a rolling pin – around the inside for a smooth finish.
Roll out the reserved pastry to make lids for the pies. Cut the pastry lids to the size of the inside of the tin.
Instead of using salmon in the pie filling, you can substitute another oily fish, such as smoked trout or mackerel.
These pies can be made and chilled the day before, ready to be baked the next day.
For the filling, combine all the ingredients, season, then divide between the pastry-lined tins.
Make sure there is a small raised mound of filling in the centre at the top of each pie.
Brush a little egg wash over the rims of the pie sides then place the lids on top and fold the rims over onto the lid, in towards the centre.
Use the tip of a knife to gently press around the edges to seal.
Place in the fridge to chill, and preheat the oven to 180°C/fan 160°C/gas 4.
Brush all over the pie lid with more egg wash and use the knife tip to create a steam hole in the centre.
Bake for 45 minutes or until the pastry is light golden. Remove from the oven and allow the pies to cool in the tins. When completely cold, remove from the tins.
Mix the mayonnaise with the wholegrain mustard, then serve the pies with a few salad leaves and a dollop of mustard mayo.
The Sunday Brunch Cookbook by Simon Rimmer and Tim Lovejoy is published by Ebury Press, £20.
To order a copy for £16 (20% discount), visit mailshop.co.uk/books or call 0844 571 0640, p&p is free on orders over £15.